This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"They had best not stir the rice, though it sticks to the pot."
Miguel de Cervantes, Don Quixote
Don Quixote is right: never stir rice while it is cooking (unless you're making risotto with Arborio rice). It doesn't matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 2 | Serving size =about 1/2 cup, cooked
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
The cooked rice keeps well overnight. Reheat gently.
|1 1/2 cups||water|
|1/8 tsp||black pepper|
|1/2 cup||brown rice|
|1 tsp||unsalted butter|
|1/4 cup||cilantro leaves (chopped)|
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice.
Reduce heat to medium-low and simmer, covered, for about 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner. Add the butter and the chopped cilantro. Stir and let the rice stand, covered, for 3 minutes before serving.
Serving size = 1/2 cup cooked rice
Servings = 2
Amount Per Serving
|Calories 188||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 1%|
|Calcium 1%||Iron 4%|
|Vitamin K 7 mcg||Potassium 114 mg|
|Magnesium 67 mg|